How to Substitute Wheat Germ for Flour

by
ANGELA BROWN Last Updated: Oct 03, 2017

Angela Brown

Angela Brown has been a book editor since 1997. She has written for various websites, as well as National Public Radio, Pacifica Radio and more than 20 fiction anthologies. Brown earned a Bachelor of Arts in theater and English from the University of Wisconsin.

Swap out a portion of flour for wheat germ in baked goods.
Photo Credit: wisanuboonrawd/iStock/Getty Images

Wheat germ, the embryo of the wheat kernel, is a nutritional powerhouse -- high in fiber, folic acid and the antioxidant L-ergothioneine. The addition of wheat germ can boost the nutritional content of many dishes, including smoothies, meats, salads, cereal and yogurt. You also can substitute wheat germ for a portion of the flour in recipes for baked goods such as quick breads, cakes and muffins or add wheat germ to flour-based coatings for fish or chicken.

Step 3

Step 4

Step 5

Store the mixture in an airtight container in your refrigerator or freezer, where it will keep for two to six months.

Things You'll Need

Cookie sheet

Wheat germ

Flour

Airtight container

Tips

Wheat germ absorbs moisture; add 1 to 2 tbsp. of water for every 1/4 cup of wheat germ you add to a recipe.
Corn germ is rich in vitamins, minerals and protein and can be used interchangeably with wheat germ.